Industry News
Last week when Matthew Corrin wrote an open letter to newly minted McDonalds CEO Steve Easterbrook, he wasn’t looking for a media blitz. Rather Corrin, who is the founder and CEO of Toronto­–based Freshii, says he genuinely wanted—and still wants—the fast-food giant to consider his proposal. In the...
Quick service owners and franchisees need to negotiate who owns historical data.
Outside Insights
Are you shopping for new restaurant performance management solutions? Whatever your reasons or your needs are, before you start shopping, you will want to give some thought to who owns your historical data. It may not be you—and that can significantly impact your business. These days, good...
New York City based quick service concept offers Maine lobster influence in fast casual setting.
Emerging Concepts
A craving for Maine lobster rolls used to mean choosing between a high-end fine-dining restaurant and a roadside shack. But thanks to Luke Holden, a fast-casual option is now available in several East Coast markets. Holden has opened outlets of his lobster roll concept, Luke’s Lobster, in New York...
Quick service operators leverage brand advertising terms to improve visibility.
Denise Lee Yohn: QSR's Marketing Guru
Q: What’s the difference between advertising and branding? A: I fielded this question during a recent podcast interview for small-business owners. It was surprising to me because advertising is very different from branding, and I’ve always thought everyone understood that. But I realize that people...
Industry News
Sushi might be a popular fast-casual or carryout option, but it’s hardly conducive with on-the-go grubbing. Between chopsticks, soy sauce, and easily jostled fillings, the dish has always had certain limitations with portability. Enter the sushi burrito. Two fast-casual concepts—Sushirrito in the...
Culinary Institute of America president Tim Ryan has helped school teach students to influence fast casual industry.
Menu Innovations
Some might say New York City, with its renowned restaurateurs and trend-setting eateries, is the culinary epicenter of the U.S., if not the world. And they might be right. But they’d only partly be right. While the Big Apple has indeed been a mecca for global food trends and talented chefs for...
Industry News
Barbecue brisket and pulled pork may be unlikely candidates for healthy, on-the-go fare, but Southern Concepts Restaurant Group plans to change that with its upcoming fast-casual concept, Southern Hospitality. Borrowing inspiration from both its full-service counterpart Southern Hospitality...
Quick service brands use online ordering programs to speed up customer experience.
Outside Insights
Forty years since the first McDonald’s drive thru was created near a military base in Arizona in 1975, drive-thru and fast-food restaurants have come to dominate the American restaurant industry. With 75 percent of restaurant industry transactions consumed off-premise, drive thru is a perfect fit...
Crises like inappropriate employee behavior could hurt a brand in the long run.
Ask any quick-serve operator who’s been through a crisis. He will be able to tell you the exact date, time, and day of the week the fate of his concept came under attack.
The top quick service and fast casual snack brands in the United States.
Read the Profiles Browse the Big Chart See QSR 50 Charts 2004-2012 Segments Burger Sandwich Snack Mexican Pizza/Pasta Chicken Asian Seafood
In addition to helping conserve cash, bartering often leads to additional exposu
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
QSR brands launch new delivery programs to expand business opportunities.
Q: Should our restaurant offer delivery service?A: These days, everyone seems to be doing delivery, right? Starbucks, Chipotle, McDonald’s, and Taco Bell are some of the big chains that have recently announced tests or rollouts of delivery service.
Young QSR diners look for more premium and bold flavors like high quality seafood dishes.
Regular readers of this column know that for some years now, I’ve been dispensing suggestions on how quick-serve chains can do more to court millions of Millennials, aka members of Generation Y, whose adventurous palates, curious minds, and unconventional tastes have often made them elusive qu
QSR restaurant concepts streamline unit design to better manage customer traffic.
Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.